Application Of Virgin Coconut Oil in Baked Goods

Application of virgin coconut oil in baked goods

Coconut oil is mainly composed of medium-chain fatty acids such as lauric, capric and caprylic acids, which have functional properties such as easy digestion and absorption, antibacterial and antioxidant properties. Coconut oil has been reported to have an important role in the maintenance of bone health and can be a treatment for rickets in children and osteoporosis in adults. Depending on the method of preparation and raw materials, coconut oil is classified into coconut crude oil (coconut oil), refined coconut oil and virgin coconut oil (VCO). Coconut crude oil refers to coconut oil that is made from coconut meat and is not directly edible through the pressing or leaching process, and is also known as coconut oil. Coconut crude oil is not directly edible and is mostly used in industry due to its high acidity, poor taste and odour defects. Refined coconut oil refers to coconut oil produced from coconut crude oil through refining processes such as degumming, deacidification, decolourisation and deodorisation. Refined coconut oil improves the acidity, taste and odour of coconut oil, while at the same time losing a large amount of its rich nutrients, especially trace components, so it is mainly used in industrial and cosmetic applications. Virgin coconut oil is a directly edible oil made from fresh, ripe coconut flesh by mechanical or natural means, with or without heating, without chemical refining, decolourisation or deodorisation, and has the advantages of good taste, pure coconut flavour, no off-flavour and rich in nutrients, and can be used in food cooking and baking.

Coconut oil has a long history of use in food preparation and is widely used in baking, food processing, baby food, pharmaceuticals and other applications.

Shortening is a common fat used in baking to enhance the crispness of baked goods. Currently shortening is often made from vegetable oils such as soybean oil and cottonseed oil, as well as animal fats such as lard and tallow, through a hydrogenation process. Hydrogenated coconut oil is a product of the hydrogenation of coconut trichomes, which maintains the special flavour of coconut oil while increasing the melting point and broadening the range of applications for coconut oil in the food industry

By hydrogenating the refined coconut oil, the physical properties of the oil are maintained and the melting point is increased, broadening the range of applications for coconut oil in the food industry, where it can be used in chocolate and chocolate products, cold drinks and ice cream series, confectionery series, etc.

Virgin coconut oil has partially replaced some common baking oils, but food baked with virgin coconut oil alone has a slightly lower appearance, texture, flavour and consumer acceptance than food baked with other baking oils (e.g. butter). Mixing coconut oil with other substances can effectively avoid the shortcomings of coconut oil itself, reflect the nutritional value of coconut oil and thus improve the quality of food baked with coconut oil. Currently, coconut oil is used in baking applications in the form of virgin coconut oil mixed with other substances such as beeswax, butter, palm oil and caraway oil.

Baked goods are often served with oils such as cream. Virgin coconut oil can be used not only for baking food directly, but also for creaming. Coconut oil is used in eutectic mixtures with other oils such as palm oil to improve the flavour of margarine for meals.

In the consumption of baked goods such as bread and cakes, butter is often spread on the surface of bread and cakes to improve their texture. The use of coconut oil as a substitute for oils such as butter allows the nutritional value of virgin coconut oil to be fully utilised and gives baked goods the characteristic coconut oil aroma. Skimmed milk is skimmed and added to coconut oil to create a skimmed milk that is structurally stable, light and tasty and makes a good quality coffee blending white oil.

The coconut oil is cooled until the oil fraction crystallises into semi-solids and then separated. The solid fraction, coconut stearin, can be used as an important confectionery fat, which is brittle and breaks very easily and can be a substitute for cocoa butter.